FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We like to keep things simple and fair when it comes to pricing. It’s usually based on how many people you’re hosting and the type of meal you’re looking for. We take pride in using quality ingredients and cooking everything from scratch. The cost typically covers groceries, prep, setup, and cleanup.
- What is your typical process for working with a new customer?
We like to start with a quick chat to get a feel for what you’re looking for — favorite foods, dietary needs, vibe of the meal, decor and your kitchen setup. From there, we’ll put together a menu and once you’re happy with it, we will take care of everything from shopping to cleanup.
- What education and/or training do you have that relates to your work?
Between the two of us, we’ve spent most of our lives in hospitality. Keith has over 20 years of back-of-house experience, working his way up from line cook to executive chef roles at high-end lodges along the West Coast. Iia has done it all on the front-of-house side — from managing dining rooms to curating wine and beverage programs. Together, we decided to take everything we’ve learned and pour it into Vagabond Dining — our dream of bringing restaurant-quality experiences into homes, lodges, and intimate gatherings.